Learn how to make Garlic Spaghetti (Spaghetti Aglio e Olio)! Visit http://foodwishes.blogspot.com/ for more info and over 500 more original video recipes! I hope you enjoy this Spaghetti Aglio e Olio Recipe!

By adding the Aglio e Olio sauce to the pasta in the plate, you are making a classic mistake. Add the pasta to the sauce in the pan, toss it there and then plate it. If fact, cook the pasta a minute or two short of al dente and then finish its' cooking in the pan, IN THE SAUCE!

Wonderful presentation.
Aglio is good for your health mainly if eaten fresh. When you cook it, it loses a lot of its wonderful properties. There's an article online describing after how many minutes of any kind of cooking, garlic is no more effective.
And now some personal experience. My family (I am 100% italian) prefers "Aglio, olio e peperoncino". that is garlic, olive oil and chili (no parsley). When I was 5 years old, in order to convince me eating pasta when it was quite hot (due to the chili), my parents started adding mayo to the pasta. Probably to most italians this sounds scary, horrible. But the way I love my aglio, olio e peperoncino, is actually: aglio (a lot), olio, peperoncino, mayo AND parsely!
Maybe it's "wrong", but I just love it sooo much!

Dear Chef John. I hope you feel better. Just want to thank you for this amazing recepie and method on this dish. So simple yet so delicious. My family loved it.... I did not rinse the pasta
Thanks again my friend

I like your videos in general - simple but attainable and effective recipes. In this case, though, I have to point out that there is no parmesan (or any other cheese) put on gli spaghetti aglio olio. I think adding the pasta water is questionable too, though I understand it, and it's maybe a matter of preference - some original recipes do call for it. Adding cheese is not the worst thing in the world compared to some pasta sins commonly committed by non-Italians (like adding onion or cream to carbonara), but in my time spent living in Italy I have never seen it done that way, nor do I think it improves upon the taste. This is a dish most likely from Campania, near Naples (originally made with what was likely vermicelli), though some consider it also to be Roman (at least by adoption). I like though how you instructed everyone to brown the garlic mildly and slowly. Personally, I like to add some parsley and peperoncino (hot pepper flakes) to the oil as well to let it permeate there and not only be a garnish (not claiming that is 100% traditional, but I think it works). Italians are very persnickety about their pasta and traditional dishes (more than most), though in my experience their persnicketiness should be respected, because there is always a rationale, and they are almost always right, with most deviations making things worse (at least once you learn to appreciate and develop a palate for the core tenets of Italian cuisine, which has a lot to do with minimalism, good digestion, and letting ingredients shine).

Learn how to make a Creamy Tomato Tuna Pasta Recipe! Visit http://foodwishes.blogspot.com/2011/03/creamy-tomato-tuna-penne-pasta-and.html for the ingredients! Plus, more info and over 500 additional original video recipes. I hope you enjoy this Easy Tuna Penne Pasta Recipe!

Learn how to make Persian-style Rice! Visit http://foodwishes.blogspot.com/2014/12/persian-rice-sorry-measuring-cups.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Persian Rice recipe!

Join Celebrity chef, Joe Borio, host of the YouTube cooking show, Cooking Italian with Joe, as he shares a great, simple, delicious and recipe from Italy, Aglio e Olio with Linguine. This is an easy and fast, and one of the best ways to enjoy pasta with some fresh ingredients with some Vito and Joe's Olive oil, you will ever have. A delicious old Italy recipe you will want to share with your family for generations to come.
Please Subscribe to our YouTube Channel
www.youtube.com/user/joecookingitalian
www.cookingitalianwithjoe.com
http://cookingitalianwithjoe.tumblr.com
and shop for your next bottle of Vito and Joe's Authentic Italian Extra Virgin Olive Oil on our website at
www.cookingitalianwithjoe.com